Save There's something about a sheet pan breakfast that feels like cheating—in the best way possible. My sister texted me one Sunday morning asking what I was making, and when I told her I'd thrown sausage, peppers, and eggs into one dish and let the oven do the work, she showed up within the hour. No fuss, no standing at the stove flipping things, just golden, jiggly perfection that fed six of us without breaking a sweat.
I made this for my neighbor's daughter who'd just started the keto thing and kept apologizing about being "that person" at breakfast. When she tasted it, she genuinely teared up a little—not because it was fancy, but because it proved she could eat real, delicious food and still hit her numbers. That's when I realized this recipe was about more than convenience; it was about permission.
Ingredients
- Breakfast sausage (450 g or 1 lb): Use pork for that classic richness, or go turkey if you're watching fat intake—either way, remove those casings so it crumbles beautifully and flavors everything around it.
- Red and green bell peppers (1 medium each): The color matters here, not just visually but because the sweetness of red peppers balances the savory sausage perfectly.
- Yellow onion (1 small, diced): Caramelize it slightly when sautéing—that's where the depth comes from.
- Garlic (2 cloves, minced): Don't skip this even though it's just two cloves; it's the whisper that ties everything together.
- Large eggs (8): Room temperature eggs blend smoother and bake more evenly than cold ones from the fridge.
- Heavy cream (120 ml or ½ cup): This is what keeps the eggs custardy instead of rubbery—never use milk as a shortcut.
- Cheddar cheese (120 g or 1 cup, shredded): Sharp cheddar melts better and adds flavor punch; mild cheddar tends to disappear.
- Mozzarella cheese (60 g or ½ cup, shredded): This is your stretchy, melty layer that gets those golden bits on top.
- Dried oregano (1 tsp): Oregano whispers Mediterranean warmth without shouting over the sausage.
- Smoked paprika (½ tsp): Just enough to hint at smokiness and add a flush of color to the eggs.
- Fresh parsley (2 tbsp for garnish): This is the bright note at the end—fresh herbs matter more on finished dishes than hidden ingredients.
- Salt and black pepper: Taste as you go because the sausage and cheese are already salty.
Instructions
- Brown the sausage until it's caramelized:
- Heat your skillet over medium and let the sausage cook undisturbed for a minute before breaking it up—this creates those golden, flavorful bits instead of a gray pile. Once it's browned through (about 5–6 minutes), scoop it out and set it aside on a clean plate.
- Soften the vegetables in the same pan:
- Don't wash that skillet; all those sausage drippings are liquid gold. Toss in the onions and peppers, listening for that gentle sizzle as they release their water and start to caramelize at the edges (3–4 minutes total), then add the garlic just until fragrant.
- Build your base in the baking dish:
- Spread the sausage and vegetables evenly in your greased dish—this ensures every slice gets a balanced bite. If you dump it all in one corner, you'll end up with sad, egg-heavy pieces and lucky sausage-packed ones.
- Whisk the custard that holds everything together:
- In a bowl, crack those eggs and whisk them with the heavy cream until no streaks of white remain, then season with oregano, paprika, salt, and pepper. Stir in half the cheese so it's evenly distributed, then pour slowly over the sausage mixture.
- Top with remaining cheese and bake:
- Scatter the reserved cheese over the surface—this is your golden crown. Slide the whole thing into a 180°C (350°F) oven for 30–35 minutes until the center barely jiggles when you shake the dish and the edges are puffy and set.
- Rest before serving:
- That 5-minute rest lets everything firm up so you can slice cleanly instead of scooping. Shower it with fresh parsley right before serving for that pop of green and fresh taste.
Save My mom tried this on a Tuesday morning when she was tired and had nothing planned except errands, and she called me halfway through the day to say she'd gone back to the kitchen three times because she couldn't stop thinking about it. That's when you know a recipe has landed—not when it's complicated or Instagram-worthy, but when people find reasons to revisit it.
Make It Your Own
This is one of those base recipes that begs for improvisation. I've added spinach, swapped in Italian sausage, thrown in roasted broccoli, even crumbled bacon on top because it was there. The skeleton of sausage, eggs, cream, and cheese is solid enough to handle whatever's in your crisper drawer.
Timing and Batch Cooking
Make this on Sunday and you've got breakfasts for most of the week. It reheats beautifully in a 160°C (320°F) oven for about 10 minutes, and honestly, it's good cold straight from the fridge if you're eating it at your desk. I've portioned it into individual containers and grabbed a square on the way out the door more mornings than I can count—it's way more portable than you'd think.
Flavor Building and Storage
If you want more complexity, brown your sausage in a cast-iron skillet instead—it holds heat better and creates deeper, wider contact with the meat. For storage, cover leftovers loosely and refrigerate up to four days; the cheese hardens a bit when cold, but the eggs stay tender, and one quick microwave session brings it back to almost-fresh.
- Add a pinch of smoked paprika to the cream mixture for an extra layer of depth that builds as it bakes.
- Don't skip the fresh parsley at the end—it lifts the richness and makes the whole dish feel lighter.
- If your baking dish is smaller or deeper, adjust baking time slightly; watch the center more than the clock.
Save This breakfast bake became my answer to the question of how to eat satisfying, keto-friendly food without feeling like you're dieting at all. Make it once, and you'll understand why it keeps showing up on Sunday mornings.
Recipe FAQ
- → Can I make this breakfast bake ahead of time?
Absolutely. Assemble the dish the night before, cover tightly, and refrigerate. Add 5-10 minutes to the baking time when cooking from cold. Leftovers also reheat beautifully in the microwave for 2-3 minutes.
- → What type of sausage works best?
Breakfast sausage links or patties work well—pork, turkey, or chicken. Remove casings if using links and crumble the meat while cooking. Spicy Italian sausage adds a nice kick if you enjoy heat.
- → Can I freeze portions for later?
Yes. Slice the cooled bake into individual portions, wrap each tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How do I know when it's fully cooked?
The bake is done when the center is set and no longer jiggles, the top is golden brown, and a knife inserted in the middle comes out clean. The internal temperature should reach 160°F (71°C).
- → Can I add other vegetables?
Certainly. Spinach, mushrooms, diced zucchini, or chopped broccoli work well. Sauté them with the peppers and onions to remove excess moisture before baking.
- → Is this suitable for meal prep?
Perfect for meal prep. The entire bake yields 6 servings that keep well in the refrigerator for 4-5 days. Portion into containers for easy grab-and-go breakfasts throughout the week.